Culinary News

 

Sunday Roasts Help To Keep It In The Family For Britons

Taking time to enjoy a Sunday roast with family and friends is still top priority with nearly two thirds of the population dedicating an hour to a leisurely lunch. And the roast remains a national institution with more than a quarter cooking one two to three times a month and a fifth of the country doing so every Sunday without fail!

This is in contrast to week day mealtimes when, with more time constraints, just a third of evening meals are eaten together with 50% of people spending just 30 minutes at the table.

The survey also revealed how the Sunday roast remains firmly rooted in the heart of the nation. Over three quarters of people said they had happy memories of their family eating roasts together and more than a third claimed Sunday wasn’t the same without a roast. Distance isn’t a problem either – two thirds of those surveyed said they would travel for over an hour if a roast was on the menu.  

Almost 50% said the best thing about a roast dinner was eating and enjoying it with family while the same percentage love the tradition associated with eating a ‘proper meal’. What’s more, when it comes to eating out on Sundays, two thirds would choose the traditional roast over any other dish.

Hi-tech ink perfects egg boiling

The ink changes colour to show when the egg is cooked.
The age-old argument over the best way to cook the perfect boiled egg could be a thing of the past thanks to a new hi-tech ink logo going on shells.
After cooking begins, an invisible, temperature-sensitive thermochromic print appears in black to indicate when an egg is soft, medium or hard-boiled.

The eggs, developed by UK assurance scheme Lion Quality, will be sold in three different types of cartons.

The new logos will start to appear on eggs in the next few months.